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Quinoa Salad with Asparagus, Goat Cheese and Black Olives
Ingredients
  • subheading: Vinaigrette:
  • ¼ cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • ½ cup olive oil
  • Kosher salt and freshly ground black pepper
  • subheading: Quinoa Salad:
  • 4 cups salted water or vegetable stock
  • 2 teaspoons chopped fresh thyme
  • 2 cups quinoa
  • 16 spears asparagus, trimmed
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1 cup pitted nicoise olives
  • 4 ounces aged goat cheese, shaved
  • ¼ cup chopped fresh basil
  • ¼ cup fresh parsley leaves
Steps
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